Pestos, Dips & Sauces


This is tofu made with organic soybeans and sea water instead of Nigari (starter). Mixed with slightly roasted fennel give a distinct flavour. You can add sliced olives, chopped sun-dried tomatoes and other herbs and spices as you wish.

Raw Tofunaise

Print Recipe
Serves: 6 Cooking Time: 15mins


  • 1 cup raw tofu
  • 1/2 cup olive oil
  • Juice of one lemon
  • 1 tablespoon honey
  • 1/2 cup fresh basil leaves
  • 1 cup chopped fennel bulb



Slice fennel bulb into small ieces and saute in olive oil under very low heat, until it turns slightly golden brown but still raw and crunchy.


Remove from heat and add fresh made tofu into the pot and mix well with fennel.


Remove from pot and place into a blender with fresh coriander, basil leaves olive oil, salt, lemon juice and honey and blend until smooth. 


There you have your raw tofunaise. Use it as a sppread on bread, taco salad topping or as a dip.

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